Meet our Master of the Open Pit! He arrives very early each morning, often before sunrise to begin preparation of the meats you will enjoy later in the day. The process begins with the preparation of the meat for the optimum tenderness followed by preparation of the wood fire. When the pit reaches the proper temperature to insure low and slow cooking, the meat is added. The Pit Master has quick access to water which is applied to the wood from time to time to maintain the proper temperature and level of smoke.
		The meat begins the slow cooking process on the bottom rack closest to the source of wood heat. When it reaches a point of doneness, it is then moved to one of the two higher racks which provides a more indirect heat source until the smoking process is complete. Enjoy this slow-cooked flavor when you order chicken, ribs, scallops or a whole smoked turkey or prime rib!
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	Yankee Smokehouse Jct. 16 & 25 West Ossipee, NH 603-539-RIBS (7427)
	Hours of Operation: Su-Th: 11:30am - 8:30pm | Fri-Sa: 11:30am - 9:00pm Memorial Day - Labor Day: Su-Th: 11:30am - 9:00pm | Fri-Sa: 11:30am - 9:30pm